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While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko is a custard pie that is wrapped in phyllo dough and covered with a lemony syrup. The custard is made from milk, semolina and eggs and has a surprisingly pleasant texture. I constructed this recipe from those that I found on the web while trying reconstruct the flavour and texture of the galaktoboureko that I had while in Greece. (I often find it fun to try to reproduce dishes that I have had from memory.) I was a bit surprised to find that none of the recipes called for honey which I am sure was in the piece that I had so I added some to the syrup. I also added some cinnamon to the syrup to add another layer of flavour. The rest of the recipe is pretty standard. The galaktoboureko turned out really well. The phyllo dough baked up nice and light and crispy and flaky and good. I really enjoyed the texture of the custard and its slightly sweet and lemony flavour. The layers of the phyllo dough soaked up and retained the extra syrup which added a touch of cinnamon which added something slightly exotic. The only problem that I am having is that it is disappearing too quickly.

Galaktoboureko (Greek Custard Pie)

ingredients

3 cups milk

1/2 lemon (zest)

1/4 cup fine semolina

1/2 cup sugar

1 tablespoon unsalted butter

3 eggs

1/2 teaspoon vanilla extract

1/2 pound phyllo dough

1/2 cup butter (melted)

1/4 cup honey

1/2 cup water

1/2 cup sugar

1/2 lemon (juice and zest)

1 stick cinnamon

directions

Bring the milk and lemon zest to a boil and whisk in the semolina.

Add the sugar and simmer for 5-6 minutes.

Remove from heat and stir in the butter and the eggs one at a time.

Stir in the vanilla.

Brush the bottom of an 8x8 inch baking pan with olive oil.

Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)

Repeat until you have 6-8 layers depending on how thick you want the crust.

Place the custard mixture on top of the phyllo dough.

Brush the top of a sheet of phyllo dough with butter and place it on the filling.

Repeat until you have 6-8 layers depending on how thick you want the crust.

Cut the pie into pieces.

Bake in a preheated 350F/180C oven until the top is golden brown and the filling has set, about 30-50 minutes.

I *love* this dessert! I've seen it on Peter's blog before and now I think this is a sign that I need to make it sometime soon. Good to see you had a great trip, Kevin. Sorry if I've been absent from your blog - I see your posts in my feed, but I haven't had a lot of time to comment lately. Nice new pic too!!

There is absolutely no better desert in the entire world, IMHO. I've had it in Greece and I used to get it from a Greek deli in Birmingham, England (20 years ago): the owner's wife would make a batch every now and again and it would sell out fast, which meant calling frequently just to be in with a chance of the scarce treat. Great marketing ploy! :) I also got Greek lessons and talked recipes, but I've never bothered to make it myself. I think I HAVE to now after I've seen yours. It looks absolutely perfect and gorgeous and, if I look at it any longer, I'll get drool on my keyboard. :)

OMG, Kevin, OMG! I looked at this and thought, "I must have this! How far is it to Canada?" Then I realized that I have people to feed here, so I may have to try this myself. Another beautiful creation from a man who really deserves a giant kitchen like mine!

I love my sweet desserts, don't get me wrong. But sometimes I really long for an end to a meal that is more restrained in its sweetness. This Greek custard tart looks like it fits the bill exactly. I mean, come on, you definitely can't go wrong with buttery, flaky pastry AND creamy, thick custard. They make magic together.

Interesting - I'm fascinated by the fact that it has semolina in it. Otherwise it reminds me of a vanilla slice - light dough, surrounding a slab of custard. What was the texture like? Did the semolina change it - is that what the semolina added?

Isn't it interesting how almost every culture has their take on the custard tart? Nata in portugal, melktert in South Africa... never come scross this one wrapped in phyllo before but it sounds intriguing.

Great recipe Kevin. I too had a hard time pouring over various recipes for this dessert, trying to figure out which one would be the best. For an extra special treat, use orange blossom honey to give it a nice flavor.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.